It’s unlikely that Jefferson had Vienna bread, hamburger buns, or
Hershey’s chocolate sauce, but all work well in this recipe, which
comes from Woody Hill Bed & Breakfast in Westerly, Rhode Island. Serves 10-12.
2 cups scalded milk, kept warm
1/2 cup (1 stick) butter, melted and kept warm
1/8 cup apricot brandy
1 Tbsp pure vanilla extract
1-1/2 cups sugar
4 eggs
1 tsp ground nutmeg
3/4 lb crusty bread: Vienna bread, hamburger rolls, crusty white bread (day old bread works best)
Chocolate sauce (optional, homemade or Hershey’s)
Preheat oven to 350°F. Combine milk, butter, brandy and vanilla. Beat in the sugar, egg and nutmeg. Add the bread cubes, submerging until thoroughly moistened. Transfer the pudding mixture into a three-quart bundt pan that’s been sprayed with baking spray. Do this gently, so that the bread does not break up. Bake for 30-45 minutes or until set. Serve with chocolate sauce.
2 cups scalded milk, kept warm
1/2 cup (1 stick) butter, melted and kept warm
1/8 cup apricot brandy
1 Tbsp pure vanilla extract
1-1/2 cups sugar
4 eggs
1 tsp ground nutmeg
3/4 lb crusty bread: Vienna bread, hamburger rolls, crusty white bread (day old bread works best)
Chocolate sauce (optional, homemade or Hershey’s)
Preheat oven to 350°F. Combine milk, butter, brandy and vanilla. Beat in the sugar, egg and nutmeg. Add the bread cubes, submerging until thoroughly moistened. Transfer the pudding mixture into a three-quart bundt pan that’s been sprayed with baking spray. Do this gently, so that the bread does not break up. Bake for 30-45 minutes or until set. Serve with chocolate sauce.